To cook the sweet potatoes, you can either microwave, bake or steam them. I prefer to bake them. To bake the sweet potatoes, start by heating the oven to 200ºC/400ºF. Wash the sweet potatoes and pierce them all around with a fork or skewer. This helps speed up the process a bit.

Then, put them on a baking tray and bake for 40-60 minutes or until tender. Leave them cool. Once at room temperature, peel them. 

Place the baked sweet potato, coconut milk, cocoa powder, maple syrup, vanilla extract and brandy into your food processor or blender. Process until well incorporated and smooth, scraping sides at least twice. Spoon the mousse into glasses and refrigerate until chilled. It will thicken a bit as it cools.

While the mousse is chilling make the coconut whipped cream. Chill your coconut milk in the refrigerator overnight. The next day, chill a medium mixing bowl 10 minutes before making the whipped cream. Open the can of coconut milk and scoop the thickened cream into the refrigerated bowl. Beat on medium speed for 5-8 minutes. Taste and add sugar if you prefer it sweeter. 

Finely, shred the chocolate.

To serve the mousse, top it with a dollop of coconut whipped cream and sprinkle some shredded chocolate on top. Enjoy!